Authentic Italian Calzone
Classic Italian calzone stuffed with mozzarella, ricotta, and your favorite toppings.
20 mins
Prep Time
25 mins
Cook Time
2
Servings
Ingredients
- 1 lb pizza dough (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/2 cup marinara sauce
- 1/4 cup sliced pepperoni or cooked Italian sausage (optional)
- 1/4 cup sliced mushrooms (optional)
- 1/4 cup diced bell peppers (optional)
- 1 egg (for egg wash)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
Roll out the pizza dough on a floured surface into a large circle, about 1/4-inch thick.
Spread marinara sauce over half of the dough, leaving a 1-inch border around the edges.
Layer mozzarella, ricotta, and your choice of toppings (pepperoni, mushrooms, bell peppers, etc.) over the sauce.
Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork.
Brush the top with beaten egg wash for a golden finish. Cut a few small slits on top to allow steam to escape.
Bake for 20-25 minutes or until the crust is golden brown and crispy.
Let cool for 5 minutes before slicing. Serve with extra marinara sauce for dipping.
Chef's Tips
- Dough Tip: Let the dough rest at room temperature for 30 minutes before rolling for easier handling.
- Cheese Choices: Use a mix of mozzarella and provolone for extra flavor.
- Vegetarian Option: Skip the meat and add spinach, artichokes, or roasted vegetables.
- Crispy Crust: For extra crispiness, brush the calzone with olive oil instead of egg wash.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
